featured recipes

sort by most recentsort by dietsort by complexitysort by coursesort by spicinesssort by healthsort by name

Our featured recipes are here to give you a feel for how the numnums recipe platform works. But while we were at it, we personally cooked each of them and vouch that they are delicious! We improve the recipes each time we make them, so we update them regularly with new findings.

One of our favorite road snacks was the ham and butter sandwich. While Grandmom Trigiani generally preferred more Italian-style ham, she was an equal opportunity ham buyer. And, she always had ham, in some variety, in her refrigerator. One could never go hungry if there was ham, bread, and butter in the house. sweet cream butterItalian breadham

We have always wanted to try bacalao - the dried and salted cod fish that is then rehydrated when cooked in stew. Since this recipe salts the cod for just 10 minutes, we decided to give it a shot. We plan to make this again the next time we find cod and little neck clams. Recipe adapted from foodandwine.com. Proportions adjusted from 4 servings to 2 servings. codkosher saltcornunsalted butterlemon juicewhite pepperolive oilflourlittle neck clamsgarliccilantrothymewhite winepaprikaparsleycrusty bread

When a minor flood kicked us out of our home for about a week, this dish was part the first meal we made from start to finish after we moved back in. Our menu included iceberg wedge salad with blue cheese, bacon, tomato, marinated red onion, green onion, and italian parsley and aglio e olio: pasta with a garlic-parmesan base which we enhanced with bacon and fried Italian parsley. We of course served it with pinot grigio. Mortimer, we’re back! :) pasta
olive oilpancettagarlicanchoviesred pepper flakepasta waterparmesan cheese
italian parsley

Again, we were in a predicament where we had too many tomatoes and not enough time to eat through the whole batch before it went bad. We had the Exploratorium’s Science of Cocktails event in a few days, then we were flying out to NYC the very next day.
This recipe is so simple, we whipped it up from memory. The measurements and herb mix don’t have to be precise; we usually make do with whatever we have on hand. The tomatoes keep for a month in the fridge and keep forever in the freezer. Our favorite way to eat these are with a piece of baguette. We simply cut the baguette to size, slap on some goat’s milk butter, throw on a slow-roast tomato, and then warm the whole thing in the oven. Since the tomatoes roast for about 10 hours, we usually prepare this before going to bed.
Adapted from Alton Brown’s book I’m Just Here for the Food: Food + Heat = Cooking. tomatoesolive oilsugarfresh minced herbskosher saltblack pepperbaguette or other crunchy bread

We love this drink almost as much as we love this hilarious scene from the Queen Latifah/Steve Martin movie, Bringing Down the House. The line with this cocktail's namesake is at 1:09 of the clip.
We discovered this drink at the 2012 Science of Cocktails event at the Exploratorium. This refreshing drink is perfect for a hot afternoon or for a bridal shower. The proportions below make two cocktails. cucumber vodkalemon juiceagave nectarrosewaterorange bittersginger beerdried mini rosebudscucumber

We made this dish for our friends the night we hosted the Holiday Karaoke Extravaganza that turned into the Epic Loft Party. One of us asked for this recipe after trying it at a party we had attended a few years back, and now we are passing it on so that you too can share this at your next party! Adapted from a recipe from our family friend Shelley Kurata who in turn got it from Kathy Kurata. mayonnaisesour creamkambokotobiko roegreen onionsshitake mushroomsricecooking sprayfurikakekorean seasoned nori

We'll often whip up this super simple soup to accompany our Japanese meals or to make use of leftover miso paste. Dashi is Japanese soup base. If we don't have any dashi in our freezer, we just use dashi from a packet. Adapted from Hiroji Obayashi's Simple Delicacies. dashimiso pastetofugreen onionswakame

Our fall intern Darren indicated in his flavor profile that he really likes beef machaca. No one on the team had tasted machaca before, so we set out to make it. Our recipe has been combined and adapted from the ones posted on Food Network and Epicurious.
We served this with the coleslaw recipe from Bakesale Betty's. The machaca and the coleslaw were delicious together!
Standing at 6 feet tall, Darren is the tallest member of our team. He towers over all of us, so we've nicknamed Darren "Big D." :) lime juiceworcestershire sauceMaggiwatergarlicserrano chilecuminchili powdersalt and pepperolive oilskirt steakvegetable oilyellow onionbell peppergarlicserrano chilesdried oreganocuminsalt and pepperbeef brothdiced tomatoesTabascosalt and peppertortillaslimesalsalettuceguacamole

This cocktail is inspired by the one they make at SF’s Bourbon and Branch. They use cucumber-infused gin, but we just make do with what we have on hand. It really does taste like tea with honey and lemon! ginpimm's cuphoneylemoncucumber slices

This sauce is great with steak, especially tri-tip. While waiting for our sandwiches at Pedro's Brazil Cafe, I saw the sign advertising their cilantro-garlic sauce, so I decided to see if anyone had posted the recipe online. I had just started reading this recipe posted on this food blog when Pedro himself stops by to ask if I needed a table. I showed him the recipe and asked him if the ingredient list was correct. He shook his head and told me a different list of ingredients, also adding to make sure to add "lots of love." :) I made the sauce that night and we enjoyed it with steak, rice, and Brazilian black beans. garlicmayonnaisecilantrolimevinegarpaprikasaltpepper

We have prepared these beans with and without bacon and it tastes great both ways. The coconut oil pairs beautifully with the beans. We often enjoy this side with cilantro garlic sauce, meat, and rice. coconut oilbacongarlicblack beanssaltwatergreen onions

Great recipes sometimes come from happy accidents. We came up with this drink after doing a quick Google search on rosewater cocktails and making do with what we had on hand. The result was juicy, bright, and aromatic. vodkast. germain elderflower liqueurrosewaterlemon

We found this recipe through the Uniqlo cooking app and tried it out since we had buckwheat groats on hand. It turned out to be a delicious light breakfast that we now make regularly. We adapted the soft-cooked egg technique from Cook's Illustrated. We also adjusted the proportions for eggs and broth to our taste. eggschicken stockroasted buckwheat groatssaltsesame oilsesame seeds

Inspired by an article on warm cocktails from New York's Timeout magazine, we hunted down this recipe and found it on the Buena Vista website. We've adjusted the proportions, ingredients, and steps to our taste. The trickiest part is pouring in the whipping cream over the spoon so that it floats over the coffee. :) hot waterespressosugarirish whiskeywhipping cream

Filipinos love their food with garlic, onions, and tomato, and corned beef is no exception. Carne norte is an easy and savory option for brunch, dinner, or even a hangover. :) The proportions above are estimated, so feel free to adjust to taste. Since everything stews together, the ingredients don't need to be cut perfectly. We sometimes top our carne norte with an overeasy egg. Leftovers easily go into a toasted carne norte sandwich the next day.
One of us learned how to cook this in college while hovering over the stove on the phone with our mom. This dish was a big hit among college friends. canola oiloniongarliccorned beeftomatowatersteamed ricegreen onionsTabasco

Carroll Shelby was a car designer, most famous for the Shelby Mustangs, yet also famous for his chili mix. We always have a packet in our pantry. This recipe is easy to make and tastes way better than canned chili. We've modified the ingredients and proportions to our taste, and we sometimes make it ahead of time then simmer it on low to reheat it. It seems to taste better the next day. This simple crowd-pleaser disappears quickly. :) oiloniongarlicground beefCarroll Shelby's Chili Kitsaltdiced tomatoeswaterbeanssteamed ricecheesesour creamcilantrogreen oniondiced onionhot sauce

We often order this dish whenever we go to Cha Cha Cha's. After we eat up all the chicken, we eat up all of the sauce by dipping our bread in it. Adapted from their cookbook Cook, Eat, Cha Cha Cha: Festive New World Recipes. heavy creamworcestershire saucedijon mustardbasilsaltblack pepperchicken breastsolive oil

We make this whenever we can get our hands on bac ha, which is the stem of the taro plant. We usually find it at the Asian market. It kind of looks like styrofoam when sliced, but it has a delicious crunchy texture that holds in the soup. Because the soup base is simmered and strained for the first phase, there's no need to pick out the seeds from the "seedless" tamarind paste. The paste will break up in the hot broth and the seeds will be separated when the soup is strained. chicken stockseedless tamarind pulpthai chilesavocado oilgarlicfish saucefreshly squeezed lime juicekosher saltshrimppineapplemung bean sproutsbac hafresh cilantrotoasted garlic

We adjusted this recipe to line up with the approximate size of the pork tenderloins that we buy from our local market. This recipe is lean and tasty and can be used in a banh mi or served with rice. lemongrassgarlickosher saltcoriander seedsblack peppercanola oilpork loin

These carrots keep in the fridge for 1 week. They are an essential component in Vietnamese sandwiches, but we also toss any leftover carrots in salads. Be sure to drain them well before using. white vinegarsugarkosher saltcarrots

This recipe is great for special weekend meals or for entertaining a small group. The original recipe uses filet mignon but it is easier and cheaper for us to get rib eye, and honestly, we like the fattier meat better. :) If we have time to be fancy, we pair this with Hands on Gourmet's garlic noodles, but if we're strapped for time, we just serve it with rice. rib eyesugarsaltblack pepperavocado oilrice vinegarmirinlight soy saucedark soy saucesugarfish saucekosher saltblack pepperlimeavocado oilred oniongreen onionsgarlicunsalted butterwatercress

This is a really easy, versatile dish that we cook whenever we have cherry or grape tomatoes on hand. We found this in a Real Simple magazine years ago, and it was described as a sauce that you can spoon over fish or chicken. We have used it as prescribed but have also whipped it up as a quick side or even served it as a tapa with fluffy, buttered pita wedges that we dip into the sauce. Sometimes we even serve is as a cocktail snack.
Leftovers can be tossed into an omelet the next day. This recipe has stayed with us through the years. We cooked it for our engagement photos and included this recipe as part of our wedding cookbook.
Adapted from a 2007 issue of Real Simple magazine. olive oilgarliccherry tomatoesfresh thymesaltpepper

When our family travelled to Washington DC in 2010 to visit the Anthonys, their long-time family friends, they came home with this amazing chicken caesar salad recipe. We'll often make this after a trip to Costco. We'll shred the breast from the rotisserie chicken, make the croutons from their roasted garlic bread, and cut up romaine lettuce from there. This is a versatile and tasty dish that can be portioned as an appetizer or as a meal. We are always excited when this dish is on the menu for the day. chicken breastsolive oilgarlic breadgarlicsaltlemon juiceWorcestershire saucelight mayonnaisesalt and pepperanchovy pasteextra light olive oilromaineparmesan cheese

I used to work with this woman named Kate who loves desserts and chocolate. She ordered this shot one day at happy hour, and I was really surprised that the shot really tasted like chocolate cake. I now whip this up for dessert lovers or for family during the holidays. lemon wedgessugarvodkafrangelico

We've dubbed these as "classic waffles" because they have a clean flavor profile, similar to that of Eggo waffles. These waffles are easy to prepare and are evenly golden once cooked. Our two year old sometimes helps with pouring and mixing the batter, and we actually made 6 batches of this recipe with her preschool class. all-purpose flourcornstarchsugarkosher saltbaking powderbaking sodawhole milkavocado oileggvanilla extractavocado oilbuttersyrup/honey and/or powdered sugarberries

When we prepare this dish for our one year old daughter, we go easy on the salt. At serving time, we simply mix in some quinoa with cubes of butternut squash and sauce. coconut oilbutternut squashsaltkalecurry powdersmoked paprikacoconut milklimeavocado oilpine nutsquinoacilantrothai basilMaldon sea salt

This is the first pesto recipe that we've really liked. Other recipes were either bland or had too much olive oil. The flavors in this one are super fresh! Adapted from Cook's Illustrated. Parmesan cheesegarlicfresh basilparsleyextra-virgin olive oilpine nutssaltsalt and pepper

Chicken tikka masala is one of our favorite dishes to order at an Indian restaurant. With all the cream involved, it probably isn't the leanest option on the menu, but the sauce sure is delicious! This recipe yields a lot of food, so invite people over to share or get ready to eat it for a few days in a row. We sometimes serve this with roasted cauliflower instead of rice. cumincoriandercayenne peppersaltchicken breastsgarlicgingerplain yogurtvegetable oilvegetable oiloniongarlicgingerserrano chiletomato pastegaram masalacanned tomatoessugarsaltheavy creamsaltbasmati ricecilantro

Rack of lamb is readily available at our local Costco, so we are always looking for new ways to prepare it. This recipe was featured in the November-December 2015 issue of Cook's Illustrated. It is super easy to prepare and it yields superior results! racks of lambkosher saltground cuminroasted red peppersfresh parsleyextra-virgin olive oillemon juicegarlicsalt and peppervegetable oil

This is the best French toast preparation we've ever tried. It takes some time and organization to prepare, but the results are simply amazing. The bread is crunchy on the outside and moist and rich on the inside. Thanks again Cook's Illustrated for cracking the code on yet another classic recipe. unsalted buttersandwich breadwhole milkegg yolkslight brown sugarcinnamonunsalted buttersaltvanilla extractmaple syrup

Our two year old daughter calls these "cheese balls." These airy rounds have the texture of the top of a pop over with the flavor of cheese. This recipe utilizes two baking sheets stacked on top of each other to prevent overbrowning. eggsegg whitesaltwaterunsalted buttercayenne pepperall-purpose flourGruyère cheese

Tarragon is a key ingredient in several of our favorite dishes. Since each recipe calls for teaspoons or at most tablespoons of this herb at a time, we always end up with unused tarragon. This recipe is a great way to make use of leftover tarragon and is super delicious! It requires some brining and multi-step prep, but the end result is very much worth it. saltwaterskin-on salmon filletsunsalted butterpanko bread crumbssaltpepperbeaten eggfresh thymeDijon mustardmayonnaisefresh tarragonlemon wedges

This soup is so comforting and earthy. The technique is brilliant and the taste is amazing! The recipe involves a few different phases and different types of equipment, but for us, the trouble is totally worth it since the taste is so delicious! We freeze leftovers to make easy meals for our two-year-old daughter. white mushroomscremini mushroomsshiitake mushroomssaltvegetable oilonionfresh thymepepperdry sherrywaterchicken brothheavy creamegg yolkslemon juicesalt and pepperheavy creamfresh chives

This recipe comes from the very first free Cook's Illustrated issue we received in the mail many years ago. The layout of the original recipe was really hard to read, so we're thrilled to have this recipe ported into the numnums layout! This recipe is great for entertaining for an intimate dinner party and is a good way to practice cooking techniques such as brining, browning, making sauce from fond, reducing, and mounting with butter. kosher saltground black pepperavocado oilbone-in chicken breastschicken brothbrown alebay leafbrown sugarthymeonionbuttercider vinegarsalt and ground black pepper

Our two-year-old daughter loves the well-seasoned bits of tender beef from this recipe! Once the beef has been processed and boiled, this recipe comes together in about 30 minutes. We like serving this with Ina Garten's roasted bok choy. boneless beef short ribsavocado oilThai red curry pastecoconut milkfish saucesugarThai red chilekaffir lime leavesunsalted dry-roasted peanutssteamed rice

This recipe is a refreshing take on carrot salad. The texture is satisfying and the paprika gives it a delicious smokiness. Since the food processor does most of the heavy lifting, this salad is pretty easy to make. extra-virgin olive oilhoneylemon juicesmoked paprikacayenne peppersaltpeppercarrotspistachiospomegranate seedsmintsaltpomegranate seeds

Slices of lemon lift the salmon off the bottom of the skillet resulting in flavor-filled yet delicately poached fish. This recipe then turns the poaching liquid into a flavorful, delicious sauce. Amazing! lemonsdill stemsshallotswaterdry white winesalmondijon mustardshallotssour creamlemonbutterdillsalt and pepperlemon

This is THE way to make shrimp and veggie tempura. The folks over at Cook's Illustrated are brilliant! With the use of vodka to help ensure lightness, the fried tempura coating turned out perfect. This recipe yields more batter than needed, so we usually fry up some portabello mushroom strips with the remaining batter. This recipe will leave you with a pretty big mess to clean, but it's so worth it! soy saucemirinsugarsesame oilgarlicgingerscallionvegetable oilflourcornstarcheggvodkaseltzer watershrimpkosher saltportobello mushroom

We have been a fan of tabouleh since we first tasted it in college, so we were delighted when we saw that Cook's Illustrated published a recipe for it. The flavors for this recipe are perfect - tangy and fresh. The well-seasoned bulgur adds the subtlest chew to the texture. The recipe is easy to make, but requires some lead time for tomato draining and bulgur soaking. Plan to start about 2 hours in advance. tomatoessaltlemon juicetomato waterlemon juiceextra-virgin olive oilcayenne peppersaltparsleymintscallionsbulgur

We made this soup for friends and family during the 2013 holiday season. Everyone loved it! Processing the lemongrass and shallots felt like the most time-consuming part, so next time we will try chopping it all up in a food processor. Adapted and adjusted from the base recipe published in the January-February 2007 issue of Cook's Illustrated. vegetable oillemongrassshallotscilantrofish saucechicken brothcoconut milkcoconut milksugarwhite mushroomsskinless chicken breastslime juiceThai red curry pastefish saucecilantro leavesserrano chilesscallionslimes

If you liked Nutter Butter as a kid, this cookie is a grown-up version of it. This Cook's Illustrated recipe showcases delicious, unprocessed peanut butter flavor and pairs it with a nice crunchy texture. We went through a whole carton of whole milk (gasp) eating up these cookies. These are the best peanut butter cookies we've ever had! Adapted from the March/April 2012 issue of Cook’s Illustrated. raw peanutsflourbaking sodasaltunsalted buttercreamy peanut buttersugarlight brown sugarwhole milkeggcreamy peanut butterunsalted butterconfectioner's sugar

This recipe is a fun take on the traditional oatmeal cookie. There are no raisins, and the cookie itself is thin, crispy, and a little salty. Amazing! baking powderbaking sodasaltflourunsalted buttersugarlight brown sugareggvanilla extractrolled oatscoarse sea salt

When we use organic corn for this recipe, it turns out so delicious that the butter and salt are completely optional. When we do season with salt, we make it a point to use finely ground salt since it sticks better to the corn. This technique for cooking corn totally works, and is most delicious when enjoyed immediately after cooking and cooling. We butter and salt any leftovers and stash them in the fridge. Then next day we pack them for our 2-year-old's lunches. The corn comes up to room temp by lunch time. cornunsalted buttersalt

This soup is an improved, more complex version of the Moroccan chickpea stew we've been making for years. After the mise en place is done, the execution of the soup is rather easy. The orzo in this soup gives it a lovely body and texture. ground coriandersmoked paprikaground cuminground cinnamonred pepper flakesolive oilonioncelerygarlicgingercilantroparsleychicken brothwaterchickpeasbrown lentilscrushed tomatoesorzoSwiss chardlemon juicecilantroparsleysaltpepperlemon wedgesharissa

We appreciate how this recipe can be prepped in advance, and we've revised its preparation to reflect how we operate as a family of three. We front-load all the work so that close to serving time, all that's left to do is boil the stew and throw in the seafood. As a smaller family, we also put away half of the recipe to quickly prepare for the next day. Cooked in its entirety, this stew is fit for company ... the tomatoes and coconut milk come together beautifully with the perfectly cooked seafood! pickled hot cherry peppersonionolive oilsugarsaltonionwhole peeled tomatoescilantrolarge shrimpcodgarlicsaltpepperolive oilred bell peppergreen bell peppersaltsaltcoconut milklimepepper saucecilantro

You never know when you'll run into a recipe. In this case, we were in a cab hauling home our very first Le Creuset from the Bloomingdale's sale. The conversation with the cab driver quickly moved to food, and he told us that he was a really good Indian cook. We told him that we had been dying to know how to make that lovely cilantro chutney served at Dosa (with papad) and at Naan and Curry (with chicken tikka masala), and he easily rattled off the ingredients and process off the top of his head. We make this regularly - either when we want to have it with papad or when we have leftover cilantro, green onion, or mint that we don't want to waste. The proportions below are estimates... We usually prepare a batch and adjust ingredients to taste. coriandermintgreen onionlemonyogurtsaltpepper

This cocktail was originally a morning-after cocktail remedy. By delivering a healthy dose of "hair of the dog that bit you," this beverage brought the drinker back to life. Hence, the name corpse reviver. :) pernodmaraschino cherrygincointreaulillet blanclemon juice

Eating this dish is an experience. The food is both spicy and spiced. The heat comes from the sichuan peppers & chiles. The spice comes from the combination of spices that actually make up Chinese five spice. The five spice in combination with the sherry gives it a similar flavor profile to that of char siu (Chinese barbecue pork). The meat is seasoned all the way through with this cooking technique. This recipe yields a lot of food, so be sure to share it with friends!
Adapted from a recipe posted on the WSJ. chickensaltfish saucegrapeseed oildried red chilesSichuan peppercornsfennel seedcuminstar anisecardamomChinese chili bean pastechicken stockbeersoy saucesugarpotatoessherry vinegarfish saucecilantrosteamed rice

Deviled eggs are one of my favorite guilty pleasures. I tasted my first one in high school, and it blew my mind. I watched my friend's mom as she made it and can recall the recipe up to this day.
This recipe has improved over time as I learned how to properly boil eggs per my homie, JP (Jacques Pepin). I don't indicate proportions for this recipe because I just season the yolk filling to taste. eggs
mayonnaise
dijon mustard
sugar
horseradishpaprikaparsleycapers

We often make this recipe when the shrimp go on sale at Whole Foods. It is super easy to prepare and everyone in the family enjoys this dish, including our two-year-old our daughter. She especially enjoys bites of shrimp dipped in the sauce. If we have any leftovers, our daughter often eats them - peeled and at room temperature - for lunch the next day. extra virgin olive oilwhite oniongarlickosher saltfreshly ground black peppershrimpbaguetteextra virgin olive oillemon juice

We'll often whip up this salsa when we have extra fresh tomatoes. The ingredients will often vary and are often subject to what we have on hand, so it is a surprise every time, but it always turns out good. Proportions are never exact for this, so none are listed in this recipe. We use the hand blender to mix up the cumin, garlic, and veggie scraps that we then combine with the salsa for a rich, saucy texture. After all the salsa is gone, we'll often combine leftover salsa juice with tequila for a quick bloody maria. cuminlime juicegarlictomatoonionjalapenocilantrogreen onionfish saucepepperketchuptortilla chips

This recipe is a testament to how great recipes travel from household to household. I got this recipe from my sister-in-law, who in turn got it from the wife of her father-in-law's cousin. If you taste something that moves you from someone's home, ask for the recipe. Not only will you in turn share it with your loved ones, but you'll also make great connections with others. I've gathered many of my "keeper" recipes this way.
Adapted from a recipe from Janice Higashi. edamameonioncilantrogarliclime juicebrown misokosher saltsambalblack pepperolive oilflatbread crispscarrotcelery

This is a really tasty, hearty, yet healthy way to enjoy pork tenderloin. In the first step, the pork browns beautifully. Once combined with the vegetables and beans, this one-pot meal quickly comes together. It is easy enough to pull off on a weeknight, but good enough for a comforting Sunday supper. I found this as a newspaper clipping amongst my mother-in-law's recipes. porkolive oilwatertomatillosjalapenooniongarliclime juicecilantrosaltblack beanscilantro sprigstortillascooked rice

We decided to make this sauce in order to make use of leftover ingredients in the fridge. We ate some for that night’s dinner, stored some in the fridge for use later in the week (it keeps for 5 days), then packed some up in a food saver bag and threw it in the freezer (keeps for 6 months). We are now one simple overnight defrost and a quick pot of pasta away from an easy and delicious dinner!
Because we are huge fans of lamb, we’ll probably use ground lamb the next time we make it. And to help shave a few calories and reduce some guilt, we’ll use less butter. :)
Adapted from the basic recipes chapter in Ferran Adria’s The Family Meal. The lessons learned in the chapter’s preface is just as valuable as the recipe itself. The preface emphasizes the benefits of cooking base components, such as sauces and stocks, in large freezable quantities. Doing so expands the number of everyday recipes you can quickly make. butterground beefpork sausage meatonionscelerycarrotsextra-virgin olive oilcanned chopped tomatoestomato pastesugar

We found this basic pancake recipe online and it turned out delicious! We usually prepare these on the weekend. Cool any leftovers to room temp, then store in the freezer for quick and easy breakfasts during the week. We usually defrost a few pancakes in the microwave then warm them in a non-stick skillet to crisp slightly. butterall-purpose floursugarbaking powdersaltmilkbuttereggvanilla extractavocado oilsyrup/honey/jam and/or powdered sugar

This is a cocktail that’s part of the brunch menu over at Freeman’s in NYC. It’s refreshing, complex, and has juice, therefore making it the perfect drink for brunch! gindry vermouthgrapefruitlimeportst. germainice

My husband's current food crush is on Mission Street Food. He’s been following them since they were a food truck, so he was really excited to receive the new MSF book last week. He was fullly engrossed in the book and just loves the story of their success and the humor of the authors. We decided to procure the ingredients and equipment (blow torch) to make the easiest recipe in the book, French Toast Crunch. I actually think that that my husband just used this recipe as an excuse to buy a blow torch. :)
Adapted from Anthony Myint and Karen Leibowitz’s Mission Street Food: Recipes and Ideas from an Improbable Restaurant. pan de miebuttergranulated sugarhalf and halfcondensed milk

This is a decadent and delicious way to enjoy fennel. Because fennel is the primary seasoning in pepperoni, our home smelled like pepperoni while it baked. This can be served as a side, or even as main course if paired with a simple salad.
We usually make this dish around the time we make make GQ's sazerac-cured salmon so that we can make full use of all the fennel pieces. fennelheavy creamparmesankosher saltblack pepperunsalted butterparmesan

This cocktail is inspired by the Ghost of Mary at NYC's Prune and by the Summer Mary served at SF's Skool. You will simply feel the essence of a bloody mary with each sip. lemonceleryonionfresh tomatoesclam juiceold bay seasoningcumincelery saltkosher saltcayenne pepperWorcestershire saucehot saucehorseradishsherry vinegarghost of mary mixvodkasherry vinegar

We try to use mnemonic devices for the names our cocktails to help us remember the list of ingredients in the drink. "Good call" came out of the letters G-C-L-L (gin, chartreuse, luxardo, lime). What makes this drink even easier to remember is that all the ingredients are added in one part. Super simple, super good!
Adapted from the 209 Gin website. ginchartreuseluxardolime

Inspired by the chia seed breakfast recipe from the First Descents fundraiser cookbook, we decided to incorporate chia seed pudding into our weekday breakfast rotation. In our version, we prepare single servings in reusable glass jars the night before. Then the next morning, we simply top with goodies that we have on hand for a quick, easy, and healthy breakfast. We eat this at least twice a week. milkvanillachia seedshoneyyogurtslivered almondsfresh fruittrail mix

This is a great option for a quick, healthy, and filling breakfast that you can easily eat at your desk as you get your day started. It requires some prep the night before, but the prep is super simple. We top our muesli the next morning, but you could also add the toppings at the time you soak the muesli if you prefer. The proportions in this recipe are for each serving. Adapted from the Vincer Mueseli recipe. steel-cut oatmealmilkhoneyplain yogurtchia seedsground flax seedstrail mixfresh fruit

This is such a tasty way to enjoy lean green beans. This dish can be enjoyed the night it's prepared, and leftovers can be tossed into a salad the next day. Minimal cooking is involved - the green beans cook in the microwave! This can be prepared in advance and would be great for a picnic. green beansvegetable oilsalsalime juicecilantrosalt
red onion

This is another great recipe that our friend Brent shared with us. We sat on it for a while and were skeptical of the recipe since it came from a celebrity who we didn't know cooked. But Brent kept asking us if we had made it yet, as he truly vouched for it, so we gave it a shot. This recipe is definitely a keeper! The flavors were rich and robust, and the dumplings turned out light and fluffy. This meal is hearty, so you might want to avoid it if you are on a diet. We would make this dish again to share with family. Everything can be made ahead up to the point of the dumplings. When plating the dish, spoon the juice around the dumplings so that they don't get soggy. organic whole chickensalt
pepper
unsalted butterextra virgin olive oilcelerycarrotleekduck baconbay leaffresh thymewhite winechicken stockwaterflourbaking powderhalf-and-halfsaltfresh parsley

One of our clients, Hands on Gourmet (HOG), served these noodles (along with crab!) at a holiday lunch in 2013. We then made these noodles the following year for our New Year's Eve dinner. The recipe is adapted from HOG's recipe ... we've just updated the proportions of the recipe to scale with the quantity of egg noodles available at our local Asian market. Chinese egg noodlesavocado oilbuttergarlicMaggi seasoningsugarsaltpepperParmesan cheeseParmesan cheese

We adapted this recipe from one of our clients, Hands on Gourmet (aka HOG). We found it tricky to work with the "seedless" block of tamarind we used for it, so we added a step to use hot water to facilitate the processing. This delicious crab recipe can be served hot off the wok or at room temp. tamarind pastehot watersambal (hot chili garlic paste)oyster saucetomato pastesoy saucerice vinegaravocado oilscallionsfresh gingercurry powderkaffir lime leavesgarlicDungeness crabsfresh squeezed lemon juicefresh cilantro

We purchased a bottle of bénédictine to emulate a cocktail that we had ordered at Red Medicine in LA. In trying to figure out what else we could make with bénédictine, we found this recipe in Vintage Spirits and Forgotten Cocktails. While the drink has a distinct kick, it is also sweet with a hint of herbs in the background. We also liked that it made use of bar ingredients that we typically have on hand. lemon twistapple brandybenedictineorange curacaolemon juice

We love ordering this dish whenever we see it on a menu, so when we spotted Hong Kong style noodles at the Asian market, we picked some up then consulted with Google to find a recipe. All posts pointed to this recipe on sugarlens.com. Most of your time in the kitchen will be spent on prep. Once everything is ready to go, the cooking goes by quickly in a single skillet or work. High level, you'll first brown and crisp up the noodles. Then you'll saute each of the sauce components separately, adding oil between batches, then bring it all together at the end to reheat and reduce with the thickening sauce. shrimpcorn starchsesame oilsalt and pepperchicken breastcorn starchsesame oilsoy sauceoyster saucesalt and pepperoyster saucesoy saucewatersugarcooking winecorn starchwateroilhong kong style noodlesgarlicboy choyking oyster mushroom

Our friend Hong whipped up this simple and tasty dish one night when we spontaneously decided to cook dinner instead of dine out. This is perfect for a low carb diet and goes great with grilled meat. baconbrussels sproutssalt and pepper

In trying to use up a bunch of our pantry items, we found some leftover dried beans from previous projects. We recently got a pressure cooker and had read about how easy it was to cook beans in them, so we decided to try it out.
We were impressed! As promised, the cooking time was super fast, and the beans turned out perfect. Since it is kind of a pain to pull out the pressure cooker from its box on the storage shelf and clean it, we decided to cook a few batches of different beans and use them throughout the week. Now that we know how to prepare them, we will definitely be cooking dried beans regularly! dried beanswaterbay leafcinnamon stickgarlic clovesonionsaltpepperolive oilvinegar or citrus juice

Inspired by the sandwiches at Togo's and elsewhere, we developed this recipe for hummus sandwich. We usually use more substantive, whole wheat pitas for this recipe since the sandwich is so flavorful. This is a delicious lunch for a warm day. whole wheat pita breaddijon mustardmayonnaisetomatobutter leaf lettucehummuspepperocinimarinated white anchoviesdiced red onionshot sauce

This rich and delicious recipe is super easy to prepare for company. It's versatile and can be served as an appetizer or as a main course. italian fontinaolive oilgarlicfresh thymefresh rosemarykosher saltblack pepperbaguette

This recipe is Ina Garten's decadent and elagant take on tuna tapenade. We suspect that the mascarpone contributes greatly to this dish's addictive flavor. This is perfect to prepare for a party since you have to make it in advance and let it rest in the fridge for at least an hour. If you don't have easy access to a grill (like us), you can simply brush olive oil on the baguette slices and crisp them in the oven. italian tunaanchovy pastethymeparsleylemon zestgarliclemon juiceolive oilmascarpone cheesekalamata olivescaperssaltblack pepperfrench bread

We have always enjoyed the crunch of wedge salads, but never loved how the toppings would eventually slide off the wedge. This Ina Garten recipe brilliantly solves that problem! mayonnaiseGreek yogurtsherry vinegarRoquefort blue cheeseceleryradishesscallionsiceberg lettuceRoquefort blue cheeseMaldon saltblack pepper

I ordered a whiskey sour the night I met my husband. This basic recipe can be scaled up or down as needed. It uses home made sweet and sour mix and can be measured and prepared in advance. When happy hour begins, just add the maraschino cherry to the serving glass, shake the mix with ice, and pour. Brilliant!
Adapted from Barefoot Contessa. Thanks Ina! lemon juicelime juiceagave syrupwhiskeymaraschino cherries

This salad is easy to make, scales well, and is delightfully tasty. The bread cubes balance out the salad components and are crisp on the outside, but soft to the bite. This dish pairs well with pork tenderloin, but could also stand on its own as a lunch entrée. olive oilfrench breadkosher saltgarlicdried oreganodijon mustardred wine vinegarsaltblack pepperolive oilcucumberred bell pepperyellow bell peppercherry tomatoesred onionfeta cheesekalamata olives

This is a delicious version of potato salad that has tons of flavor without the mayo. It works great for a party because it can be prepared in advance and then pulled out of the fridge when guests arrive. The technique of resting the drained potatoes with a covered kitchen towel yields a tender, tasty potato. It balances out dishes with bold flavor profiles, but also pairs great with subtle flavors. We prepared this as a side for the Bocadillos lamb burger, and paired it with sweet and spicy Korean chicken wings. boiling potatoeskosher saltwhite winechicken stocklemon juicegarlicdijon mustardkosher saltblack pepperolive oilred oniontarragonparsleysalt and pepper

Most of the heavy lifting for this delicious waffle recipe is done the night before. The flavor is yeasty and complex; the texture is moist. We make this recipe so often that we've optimized it minimize cleanup. When we don't have time to do the prep for this recipe, we defer to our classic waffle recipe instead. warm wateractive dry yeastsugarwhole milkhoneyunsalted butterkosher saltvanilla extractall-purpose flourextra-large eggsbaking sodaavocado oilbutterpowdered sugarmaple syrupwhipped cream

This is our favorite way to prepare bok choy! This technique is super easy and the leaves develop a light delicious char in the oven. Since we are usually cooking for 2-3 people and this dish is best fresh out of the oven, we have halved this recipe from the original. Use a second rimmed baking sheet if doubling this recipe. baby bok choyolive oilsaltblack pepper

This dish is a healthy, fast, flavorful, and complete meal on a single plate. If you're only cooking for two, go ahead and make the full portion of lentils. You can eat the lentils as a side the next day or even eat the same dish two days in a row. Just sear up some new salmon and warm up the lentils. french green lentilsolive oilyellow onionleekthymesaltblack peppergarliccelerycarrotchicken stocktomato pastered wine vinegarsalmon

We have always wanted to know how to make a tres leches cake, so we were delighted to find a recipe for it in Ina Garten's Make It Ahead cookbook. The first time we tested out this recipe, our two-year-old daughter had fun helping. After soaking in the tres leches mixture, the base cake ended up being pretty sweet for our tastes, so we balanced it out with fresh berries. If you prefer this dessert on the sweeter, richer side, macerate the berries and serve with whipped cream. The soaked cake will keep in the fridge for 5 days. all-purpose flourbaking powderkosher salteggssugarvanilla extractwhole milkheavy creamevaporated milkcondensed milkalmond extractvanilla beanfresh berries

We found this cocktail at the Copper Onion in Salt Lake City, Utah. The maple syrup compliments the natural sweetness in the apple brandy, and the lemon balances it all out. This drink is straightforward and good. apple brandymaple syruplemon

We found this recipe in an old Jacques Pepin book that was first published in 1990. We decided to check it out since it contained a bunch of ingredients that we like - smoked oysters, black beans, cilantro, and red wine vinegar. Our hunch was right! This is a delicious variation of hummus. Adapted from Jacques Pepin's The Short-Cut Cook. black beansgarlicvegetable oilwalnut oilred wine vinegartabascosaltcilantrosour creamsmoked oysterscilantromelba toast

Brace yourself... even though Jacques Pepin (JP) makes it look really easy, procuring and cooking this set of recipes is really a small project. Although we had to go to research morel mushroom prices and go to different stores to get the rabbit, horseradish, and morels, this small project was well worth the effort.
The original Jacques Pepin recipe yields 4 servings of stew and saddle steak. I rewrote the recipe since we decided to spread the meals out over a few days since we are just a household of 2.
Recipe adapted from JP's Essential Pepin. Rabbit from our local butcher, Olivier. dried morelshot waterrabbitherbes de Provencesaltblack pepperunsalted butterolive oilpearl onionsshallotsflourwhite winegarlicsaltmorel liquidparsleyunsalted butterolive oilwhite breadhorseradisholive oildijon mustard

This is such a delicious and easy way to prepare braised short ribs. The pressure cooker does most of the heavy lifting. You just need to brown the meat, soften the veggies, toss in some flour, then add everything else. The frozen pearl onions help reduce prep time. We dug this out of a vintage Jacques Pepin book, The Short-Cut Cook. short ribsrendered fatfrozen pearl onionscarrotsgarlicflourherbes de Provencesaltblack pepperred bliss potatoesred wineparsley

This recipe is a result of 2 coincidences. The first was the creation of strawberry chipotle jam to substitute for mango chutney for Mother’s day. The second came out from the desire to make use of leftover buttermilk from the wasabi ranch dressing we made for fried green beans. The finished product resulted in a delicious dessert with a kick! We found the recipe for buttermilk strawberry shortcake by flipping through the index of Jacques Pepin’s Essential Pepin. In addition to making use of our leftover buttermilk, it also made use of leftover sour cream, mint, and jam. It called for strawberry jam, but we used strawberry chipotle jam because it’s what we had on hand. We would definitely make it again with chipotle. strawberriesstrawberry chipotle jamall-purpose flourcake flourbaking powderbaking sodasugarsaltbutterbuttermilksour creammint

For having such plain colors, we were surprised at how flavorful this dish tasted. This is a relatively easy method for preparing tender chicken with lots of flavor and is now part of my go-to list of easy weeknight meals. chicken breastonionchicken stockdry white vermouthbay leavesthymesaltblack pepperpotato starchvermouthheavy creamtarragon

Broth is one of the most fulfilling things you can make in the kitchen. Consommé is the funnest magic trick you can do with your broth. Here’s how I got there.
Sick in bed one day in May with the worst allergy attack of my life, I watched the DVD that came with the Jacques Pepin (JP) book Essential Pepin. In a KQED radio interview, JP said that the DVD was more valuable than the book, so I think to myself, "word, I better check this out!" In addition to lots of timeless techniques that he integrates into his show, the DVD also contained a segment where JP turned cloudy soup stock into crystal clear broth called consommé. I was so amazed that I made consommé as soon as I was feeling better. Adapted from Jacques Pepin’s latest book, Essential Pepin. homemade stockground beefcelery leavesparsleyleekcarrotsblack peppercornsthymeegg whiteswatersalt

This is one of our favorite ways to prepare potatoes. While it does take some time to peel all 24 garlic cloves, everything else is pretty easy. You can also substitute the sage with fresh thyme, oregano, chives, or basil. Adapted from the very first Jacques Pepin book we purchased, Fast Food My Way. baking potatoesunsalted buttervegetable oilgarlicsaltblack peppersage

We'll often serve this to balance out highly seasoned food, such as lamb kefta kabob or Indian food. The original Jacques Pepin recipe has the cucumber cut into 1/2-inch dice, but we chose to shred the cucumber for a smoother texture. cucumberplain yogurtmintsaltsugarTabascocider vinegargarliccurry

We grew up eating steamed asparagus with a side of mayo or a side of homemade thousand island (mayo + ketchup + Tabasco), but always wondered if there was a tastier and easier way to prepare asparagus. I found this in JP’s latest book and was surprised at how tasty the asparagus became through this quick and simple preparation. The true flavors of asparagus simply shine when cooked this way. Our one-year-old loves picking up the pieces to feed to herself.
Adapted from JP’s Asparagus Ragout recipe from Essential Pepin. JP does a similar delicious and fast treatment for broccoli on page 124 of his other book More Fast Food My Way. waterolive oilasparagusunsalted buttersalt

This easy side made great use of leftover ingredients we had on hand. The zucchini should be layered thin in the skillet so that it can brown. When stacked too high, it will steam and soften, but won't brown. zucchinivegetable oilchivessaltblack pepperbuttertomato

This Jacques Pepin recipe is so easy to make and is a tasty way to get your veggies in for the day! Use the measurements below as guidelines. We make this so often that we simply add just enough olive oil and salt to lightly coat the kale, then we mix it all together with our hands. It always turns out awesome.
Adapted from Jacques Pepin's More Fast Food My Way. curly kaleolive oilsalt and pepperchili flake

This is a great dish to make on a Sunday night. You make a big batch and eat it through the week as it keeps for 5-6 days in the fridge. You could also freeze part of it to eat in a few weeks. The parsley really compliments the apple and banana flavors in the curry. peanut oilboneless lamb legallspicecurry powdercuminbay leavessalttomato pastewateronionapplesbananasteamed white riceparsleychutneyraisinsshredded coconut

JP = Jacques Pepin, our kitchen hero
We chose to make this dish because Avedano's, a local butcher, happened to carry the cut of meat that we needed, and the meat was also inexpensive. It was also a cold day in SF, and lamb stew for dinner sounded like a great idea.
Adapted from JP's Essential Pepin. This is a recipe of his mother's. lamb breast ribletsflouronionpotatoescarrotsgarlicblack pepperherbes de Provencewatersaltbaby peasfresh parsley

We were trying to make use of leftover leeks when we first made this dish. We checked the index of Jacques Pepin's Essential Pepin and selected the leek recipe that made the best use of ingredients that we had on hand. We've rewritten the preparation steps to instead use scissors to save our hands from having to handle hot leeks. We were pleasantly surprised at the great taste, so now we've added this to our recipe collection. The cheesy, crunchy crust compliments the tender, creamy leek perfectly. white breadgarlicgruyeresaltblack pepperolive oilleeksbutterbutter

This dish is a weeknight winner and also works well for entertaining. Marination is a prep step, so it requires a little bit of pre-planning. But after all the prep and marination is complete, the salmon only takes only 2 minutes to cook. The level of effort to make this dish is so low considering the flavorful reward you get in return. In this preparation, the salmon is beautifully rare, with a nice char on its base, all of which turns into a flavor surprise when you take your first bite. Marination ensures that the fish is seasoned through. The lemon dressing compliments it perfectly, being just the right proportion of salty, bright, complex, and rich. Adapted from Jacques Pepin’s Fast Food My Way. mirinsoy saucebrown sugarTabascoextra virgin olive oillemon juicesesame oilsaltTabascosalmonsesame seeds

JP = Jacques Pepin, our kitchen hero.
This recipe struck us as so weird, we just had to try it. We thought to ourselves, “Seriously? You can just put stuff on salmon, let it soak for a day, then dry it out in the fridge for another day?” Since it was from JP's book, we took a leap of faith and trusted the recipe, and we are glad we did! Though it requires a little bit of planning, we discovered an elegant and easy-to-prepare appetizer that we can now serve at our next party. Check it out!
Adapted from JP’s latest book, Essential Pepin. kosher saltsugarcuminallspicepaprikanutmegcayenne pepperdark molassesdark soy saucesalmonblack breadonioncapersextra-virgin olive oil

Weird, I know, which was why we had to try it. It was the perfect meal to make out of leftover leek we had from making consomme. Similar to spinach, oatmeal will take on the flavor of anything around it. In this case, the neighboring ingredients include savory items such as leek and bacon, and it totally works! baconleekmilksaltblack pepperquick-cooking oatsgreen onion

This is an inventive way to make use of leftover wonton wrappers. Adapted from Essential Pepin. clam juiceheavy creamsaltblack pepperchili paste with garlicpotato starchwhite breadshrimpscalliongarlictarragoneggsaltblack pepperwonton wrappers

We were drawn to this recipe for several reasons.
* We like split pea soup.
* It makes use of leftover chicken skin.
* Split peas are inexpensive.
* It makes a big pot that can stretch over several meals or feed a party.
* Leftovers freeze well.
* It’s a Jaques Pepin recipe!
We were pleased with the result and would definitely make it again the next time we have unused chicken skin. The crisped chicken skin kind of tastes like chicharon (deep-fried pork rind) in this dish. Adapted from Jacques Pepin's Essential Pepin. chicken skinonionsgarlichamwater or brothherbes de Provencesaltblack peppertabascosplit peas

JP = Jacques Pepin, our kitchen hero
This is the tastiest pile of mush I've ever had. The curry isn’t made from a packet but from spices, banana, and apple. It was so fascinating, we had to try it!
This dish keeps for a few days in the fridge and is even better the next day, so don’t hesitate to cook a big batch!
Adapted from Jacques Pepin’s latest book, Essential Pepin. unsalted buttercanola oilchicken legsonionsflourcurry powdercuminsaltblack peppercayenne peppergarlicwatergranny smith applebananatomatofresh mintsteamed rice

This cream sauce is made from the same base as the greens with cream dressing. For a very quick and delicious meal, all you need to do is poach the fish and whip up the sauce. salttilapiaheavy creamsaltfreshly ground black pepperred wine vinegarfresh tarragonchivesfresh thymebottled horseradish

Remember that eggplant salad recipe? Here’s a great way to make use of leftover watercress stems and leaves. Since you purée the soup with a hand blender, you don’t have to worry about chopping your vegetables perfectly. This recipe is easy to make, and the soup is comforting and filling. It also freezes well.
This recipe can be made vegan by replacing chicken stock with vegetable broth. Adapted from Essential Pepin. canola oilwatercressceleryoniongarlicsaltpotatochicken stockfried wonton strips

This recipe is an easy and flavorful one-pot meal that utilizes a whole chicken. It's great for easy entertaining or for cooking on a Sunday to enjoy throughout the week. olive oilonionschickensaltpepperolive oilcardamomwhole clovescinnamon sticksbasmati ricecurrantssaltpepperboiling waterdillcilantroparsleysalt and pepperGreek yogurt

The flavors in this recipe are clean and complete. The shredded zucchini adds moisture and body to the burgers and the sharp yet creamy sumac sauce compliments it perfectly. Leftovers - whether warm or even cold out of the fridge - are delicious! We like to wrap these burgers in butter leaf lettuce so that they are easy to pick up and eat. lemon zestlemon juicegarlicsumacolive oilsaltblack peppersour creamGreek yogurtturkeyzucchinigreen onionmintcilantrogarliccuminsaltblack peppereggcayenne pepperavocado oilbutter leaf lettuce

During one of our trips to NYC in January 2012, we would buy this juice in the morning from the little Cuban coffee shack outside of the hotel. This juice was delicious after a night of wining and dining. We now make it fresh with our Jack La Lanne juicer whenever we have the time to process and buy pineapples from Costco. Whether it actually fixes the skin, we're not sure, but it sure does taste good. :) pineapple
cucumber
granny smith apple

We decided to make this recipe when we saw that the butcher was selling amazing short ribs. Short ribs and vegetables are basically simmered together in a mixture of soy sauce and aromatics. We pieced together the recipe from several recipes we found online and scaled it down for a household of two. This dish made for a great Sunday supper. pearkiwigarliconionsoy saucesesame oilmirinshort ribswaterdaikon radishcarrotgingershiitake mushroomssteamed ricepine nuts

This is such an easy recipe that makes good use of leftovers. We first read about the rice pancake concept in a small detail box in Jacques Pepin’s book, Essential Pepin. The basic concept is that you combine leftover rice with bits of meat and vegetables, press it into a patty in an oiled, non-stick skillet, and cook on both sides until crisp. Top with an egg and, voila, you have a quick breakfast or lunch.
In this case, we combined bits of meat with diced bits of kimchi, but you can make it with whatever fillings you have on hand and prefer. This can easily be made vegan by omitting the meat, butter, and egg. The proportions below are rough estimates; feel free to adjust to taste. cooked ricecooked meatkimchimixed vegetablesyank sing's chili pepper sauceavocado oilbuttereggsambal

Our designer picked this dish out of Quick and Easy Korean Cooking. The team suspects that he chose it because it had the best picture in the book. :)
This is a nice light meal on a warm day, and can be served at room temp or chilled. We would make a big batch of this next time around... the few leftovers we had were still great the next day.
Adapted from Quick and Easy Korean Cooking. saltsomen noodlessoy saucesugarsesame oilvegetable oilcarrotsgarliczucchinigreen onionscucumberssesame seedsblack pepper

We first tasted Turkish food when we traveled to Istanbul in 2007. During an al fresco lunch, we tasted a little bit of everything and really liked it. The combination of spice seasonings in the food was unlike anything we've ever eaten. Some memorable favorites from that meal include Turkish pizza and this dish, lamb kefta kabob. My husband pieced together this recipe from recipes he found online. ground lambonionpaprikacuminsaltpeppercayenne pepperparsleycilantrocinnamongaram masalamintmushroomssambalyogurt cucumber sauce

Once you defrost a package of lumpia wrapper, you end up wasting it if you don't use it all up. In an effort to roll everything in sight into a lumpia, my husband and I decided to experiment with some ground lamb we had seasoned to make lamb kefta kabob. We paired it with a cucumber yogurt dipping sauce and some cilantro chutney. This unexpected appetizer tasted delicious with both dips. Lamb lumpia is now part of the game plan for all our future lumpia rolling parties! lumpia wrapperground lambonionpaprikacuminsaltpeppercayenne pepperparsleycilantrocinnamongaram masalamintmushroomseggfrying oil

This is my husband's new favorite drink! The waitress at Charles Phan’s Wo Hing General Store steered us towards this cocktail when we asked for something tart and strong. My husband loves it because it is nice and dry. What a great discovery! We think that it is named as such because it is smooth like water. And after a few of them, you’ll be laughing at most anything! :) ryedry vermouthpineapple juicelemoncinnamon

We created this recipe when we had leftover taco meat, but no tortillas or taco shells. We almost always have ingredients for lavash pizza on hand, so we just decided to make a taco pizza variation. lavashpizza saucemozzarellaAmerican cheesetaco meattomatoesjalapeños or serrano peppergreen onionscilantro

Our good friends at the Catino group often make this for us when we visit. We decided to make it for family this past holiday, and everyone loved it! Adapted from Bon Apetit and adjusted to taste. mint leaveslimoncellosugarlemon peellemonchampagne

I lived in Peru for a month when I was in high school and first tasted lomo saltado over there. Beef cooked with soy sauce and onions over rice reminded me of my mom's cooking, but the spices, french fries and cilantro made it distinctly Peruvian. We've pieced this recipe together from recipes we've found online. We now make this whenever we get a hankering for it or whenever we can find beautifully marbleized chunks of prime stew meat at the Japanese market. oilgarlicaji limobeef steaksalt and peppercuminoreganopaprikared onionred wine vinegarcherry tomatoesred wine vinegarsalt and pepperaji amarillosoy saucefrench friescilantrosteamed rice

We brought a batch of frozen lumpia with us on the plane to LA for the Christmas holiday and fried it up right before the family party started. The lumpia was gone in 10 minutes. :)
Lumpia is a popular Filipino party appetizer. Because lumpia takes a lot of work to prepare, but because it also freezes well, it is often prepared in bulk. I distinctly remember having to help with the lumpia rolling sessions in my mom’s kitchen. Adapted from recipes from my mom and my Tita Menchu. This recipe yields a gazillion pieces. lumpia wrappercelerycarrotsonionswater chestnutgarlicgreen onionsblack peppergarlic saltshrimpground beefground porkeggseggsegg whitecanola or peanut oil

We love any opportunity to use preserved lemons in a dish. This recipe came from my old coworker Matt. We’ll often cook this up for guests because it’s relatively easy to make, and it’s impressive enough to serve to company. All of the proportions can be adjusted to taste and availability. Leftovers keep really well and taste even better the next day. basmati riceturmericpaprikacayenne peppercoriander seedsblack peppercinnamonras el hanoutchicken thighsyellow oniongarlicgingerwhite winechicken stocksaffronolivespreserved lemonsolive oilgreek yogurtcilantro

This recipe is one of our favorites for several reasons. Although it takes quite a bit of prep work, the recipe’s components store well and reheat beautifully. Also, the marinara sauce and the meatball meat can be repurposed for use in other dishes such as puttanesca, eggplant parmesan, and lavash pizzas. We pass on the pasta for this dish and simply serve it up with toasted baguette with goat milk butter. The marinara recipe is adapted from Mario Batali and the meatball recipe is adapted from Ina Garten. whole tomatoesspanish oniongarlicfresh thymecarrotextra-virgin olive oilred pepper flakesaltunsalted butterfresh bread crumbsseasoned dry bread crumbsitalian parsleyparmesankosher saltblack pepperground nutmegeggground vealground porkground beefwarm watervegetable oilolive oilprovolone or swiss cheesecrisped baguetteparmesan cheeseitalian parsley

We spotted this cocktail on a menu that we had taken home from Charles Phan's Wo Hing General Store. We hadn't ordered it during our meal there, but it looked good, and we had the supplies on hand, so we gave it a shot. While the infusion takes about a week, the final cocktail is bright and tart, and tastes like summer. A bit of lemon, a splash of agave natural sweetener, and a few dashes of angostura bitters simply compliment the strawberry-infused mezcal. The strawberry cuts any edge off the mezcal, and the cinnamon in the bitters brings out the mezcal's smokiness and a bit of spiciness. Portions below are approximate. Just make sure that you have a good ratio of strawberries to mezcal during the infusion to get that lovely pure strawberry taste. strawberrymezcalstrawberry-infused mezcallemonagave syrupangostura bitters

We chose to make this recipe because it was lean (found it in Cooking Light), and it made use of several freezer items we had on hand, namely ground turkey and marinara sauce. The ricotta cheese in it made the sliders super moist. As an added bonus, the leftover meatballs reheated beautifully. olive oilgarlicshallotsricotta cheeseparsleypankoblack pepperred peppersaltground turkeyitalian sausageeggmarinara sauceslider bunsbasil

When I was growing up, having my grandma’s bistec for a meal always excited me! I’d be delighted to eat it for breakfast, lunch, or dinner. I love its saltiness and tanginess. I love how the flavor of the sauce gets into the onions and the rice.
Bistec is a Filipino home-cooking dish that is essentially thin slices of beef marinated in lemon and soy sauce. The beef is seared and browned, the onions are sautéed, and a reduction sauce from the fond and drippings naturally emerges.
This dish is a crowd pleaser for casual settings. I once made this dish for a potluck and when all the ladies asked me for the recipe, they were surprised at how easy it was to make. chateaubriand steaksoy saucelemon juiceavocado oilonionsteamed white rice

The first time we tasted this cookie, a coworker had gifted it to us. We took one bite and we were blown away! As we chewed away and breathed in through our noses, this cookie exuded such an intense essence of corn. It was delicious and comforting. Adapted from Momofuku's Lucky Peach Magazine. buttersugareggall-purpose flourfreeze-dried corn powdercorn flourbaking powderbaking sodakosher salt

These eggs are the kind of eggs that come with ramen served at Momofuku's noodle bar. The egg, already fully poached inside its shell, is cracked into a small bowl tableside, then is gently dropped on top of the ramen. The key to getting the poaching right is to make sure that the egg never touches the bottom of the pot. According to David Chang's Momofuku, the water temp at the warm springs is just at the right temp for poaching, so women in Japan go to the springs with baskets of eggs, soak with them for about 45 minutes, then go home with soft poached eggs. We have made these at home with a dutch oven and veggie steamer, and have enjoyed them with ramen, alone with some salt, and even fried. eggs

We just love this dip. It reminds us of visiting our family during the holidays, and it gets us to eat lots of vegetables. Whenever we, in turn, make it for guests, they always ask what's in it. We'll typically serve it with cucumber as an anchor, and then mix in whatever fresh vegetables are in season. The amounts below are estimates, so feel free to adjust all ingredients to taste. chivesdillmayonnaisesour creambeau monde seasoningcucumber

This is one of our favorite chicken dishes, and it is crazy easy to make. We've been cooking it since college and learned it from our friend's mom. Something magical happens when the flavors of the thyme, tarragon, mayo, and dijon combine and intensify. This recipe easily scales. Just remember the proportions of 1 teaspoon of each herb (dried) and 1 tablespoon of each sauce per chicken breast. You may need to adjust cooking times depending on the thickness and quantity of your chicken breast pieces. fresh thymefresh tarragonmayonnaisedijon mustardchicken breaststeamed rice or cooked quinoa

Let's face it ... in this recipe, the murasaki sweet potato is simply a vessel for the miso butter! ;) This super simple recipe is a crowd-pleaser. We often whip it up when entertaining guests. Murasaki sweet potatoesunsalted butterwhite miso pastescallion

We always have home made broth in the freezer. When a recipe calls for broth, we just unmold the frozen broth from the container directly into a saucepan and then thaw it over medium-low heat. Our recipe will often vary, and in the photos above, we mixed and matched recipe components to come up with 3 different formulas. It always involves our vegetable and herb trimmings that we store in a ziplock bag in the freezer, aka our "gnarly bag." It always involves chicken bones from the butcher, and sometimes frozen chicken carcasses that we've saved from Costco rotisserie chicken. We kick it off in the morning, then strain and store the broth at the end of the day. We have all hands on deck involving all of the large pots that we own. The special effects include the following: kombu (dried edible kelp) for glutamates (compounds that add umami/savoriness), pulverized shiitake mushrooms for glutamates, vinegar to help extract minerals out of the bones, veal or other marrow bones for gelatin that's great for the skin, and ginger to aid with digestion. kombuchicken bonesveal marrow bonescold watervinegaronionherbes de Provenceclovesbay leavessoy saucegingergnarly bagshiitake mushrooms

We got this recipe in 2003 when we attended a Pampered Chef demo at our friend's home. While we still own the awesome ice cream scoop we bought from there (the handle is filled with this liquid that takes the heat from your hand and transfers it to the spoon end to make it super easy to scoop), we think that this recipe is the most valuable thing we got from the demo. These parmesan pinwheels are great fresh out of the oven. Pass them around as nibbles to accompany cocktails. crescent dinner rollscream cheeseparmesan cheeserosemary

Our friend Maya came back from the holidays one year and raved about this cocktail that her brother had made over break. We recreated it that week and loved how complex it tasted even though it was so easy to make. We'll often make this drink for our guests who love sweets. pear vodkaginger liqueurlemon

LOVE this drink! There's no citrus to squeeze, so this crowd-pleaser is really fast to prepare. The pear brandy gives the champagne a kick, yet also compliments it. It adds a welcome feeling of comfort and warmth, especially during the holidays and fall. The angostura bitters add a subtle cinnamon spice.
Many thanks to Maya Pacheco for gifting me this recipe along with my first bottle of J Pear Liqueur! I've tried other types of pear brandy and the one from J Winery is simply the best. pear brandybitterschampagne

As avid peking duck fans, we were excited to read Jacques Pepin's (JP) recipe for peking chicken. In order to get crisp skin, the skin is tightened, and some of the fat is rendered in a hot water bath; then the glaze is brushed on in layers at 3 different points in time. The mushrooms on the bottom of the baking rack are an extra added bonus. This recipe works well with chicken with fatty skin, such as Trader Joe's kosher organic. chickenhoneydark soy sauceTabasco saucebalsamic vinegarsmall button mushrooms

The honey and lime bring out the sweetness and tartness of the pineapple. The lime zest adds brightness. If you're tight on time, you can simply serve the pineapple with the skin on. Your guests can just bite off the fruit and leave behind the rind. pineapplelimeshoney

We honestly didn't think this recipe was going to be amazing. It just made its way into our kitchen because it made use of lots of leftover ingredients that we had on hand. While cooking it, we started get wary as it involved a whole lot of prep, and it started to feel like a lot of work. But all the work was well-worth it in the end; it all came together quickly after prep. We ended up with a tangy, meaty, and filling vegetarian dinner. Leftover spinach filling made its way into an omelet the next morning. Yay! :)
Adapted from the March 2012 issue of Cooking Light. waterwhite vinegarolive oilbaby spinacholive oilgarlicshallotscremini mushroomsfresh sagefresh thymeblack peppersaltred wine vinegarwalnutsgruyere cheeseeggsreserved thyme and walnutsblack pepper

This dish is great for elegant yet effortless entertaining. It is also relatively cost-effective. The mustard and thyme bolster the pork tenderloin, the phyllo wrapper adds just a touch of texture, and the chutney pulls it all together with its moisture and sweetness. Our friend Catherine introduced us to this recipe when she hosted us for dinner back in 2004, and we have since served this as the main course of special meals for friends and family. pork tenderloinsaltblack peppercooking spraydijon mustardthymephyllo doughmango chutney

Our friend Brent often gives us lemons from his abundant lemon tree. We'll often squeeze and freeze the juice, but we also make preserved lemons to use for braised Moroccan chicken and preserved lemon hummus. After the lemons are preserved, cut off the fruit and use only the lemon peel for recipes. lemonssalt

This straightforward puttanesca preparation is one of the best we've tasted to date. The puttanesca sauce makes for a luscious, moist, and perfectly seasoned pasta dish. Poopie, my father-in-law, has tested several puttanesca recipes and likes this one the best thus far. It’s nice and salty, just the way we like it. ;)
This is the perfect way to make something new out of reserved marinara sauce.
Adapted from Alice Waters’ The Art of Simple Food. olive oilgarlicchili flakemarinara saucecapersblack olivesitalian parsleyanchoviesspaghetti

We have picked up some good recipes from the few Rachael Ray episodes we've caught on TV. We liked that this dish used green beans and that buttermilk wasabi was involved, so we gave it a shot. We'd consider making this again next time we have oil already out for frying. sour creambuttermilkwasabichivessalt and peppercanola oilwaterflourbaking powdergranulated oniongranulated garliceggsgreen beanssalt

Our Costco carries boneless short ribs, and when the marbling on them looks gorgeous, we always buy them. We often make braised short ribs in red wine sauce, but started to fear that we were going to tire of it, so we figured out a Korean way to prepare the boneless short ribs. We basically took the seasoning from one of our kalbi jjim recipes and combined it with the technique from the recipe for braised short ribs in red wine sauce. We're a fan of this technique because you simply brown the meat, then throw everything in the pot and set it and forget it. This recipe is delicious the day of, but always better the next day. pearkiwioniongarlicsoy saucesesame oilmirinshort ribswaterdaikon radishcarrotgingershiitake mushroomscooked quinoapine nuts

We first tasted this dish when we attended a grad school party at our professor's home. We got pleasant flashbacks of the rich and savory flavors the next day and couldn’t stop thinking about it, so we asked our professor for the recipe. We were delighted to learn that it was so easy to make!
We like to serve this dish with crunchy baguette for texture contrast, but our friends who have made this dish report that it is also good over a bed of pasta. Maximum measurements are estimated below, but this is a very flexible dish so you can adjust quantities to your personal taste. chicken breastcanola oil and olive oilwhipping creambutterwhite winecapersbaguette

The discovery of this recipe was the result of a happy accident. We had leftover phyllo dough from another recipe that we didn’t want to waste. We found this recipe online in 2005 and have often made it for parties since. The combination of the flaky phyllo and parmesan make for a crunchy and savory pizza base, and the caramelized onions and concentrated tomatoes compliment it perfectly. Our two-year-old daughter helps us with assembly by sprinkling (and eating) the cheese for the many layers.
Adapted from recipes posted on Epicurious and Sunset Magazine and modified with a Cooking Light technique to reduce fat. We did cook this with butter once and it tasted much better. cooking sprayphyllo doughparmesan wedgemozzarellaoniontomatoesoreganothyme

It was the night before Mother’s Day, and we were in a bind. We were serving pork tenderloin with thyme and mustard wrapped in phyllo dough the next day, but we didn't have the mango chutney that usually accompanies it. We did however, have a bunch of fresh strawberries in the fridge and some leftover canned chipotle chiles in the freezer, so we searched online for a recipe for a spicy and sweet condiment that made use of what we had on hand. We found this recipe,
http://aspicyperspective.com/2011/05/strawberry-chipotle-jam.html
made it, and we were pleased with the results. Cheers to our first jam recipe ever!
Strawberry chipotle jam also appears in the buttermilk strawberry shortcake we made a few weeks later. strawberrieslemonsugarsaltcanned chipotle peppers

This soup is great for a simple, savory, and healthy weeknight meal. Leftovers taste even better the next day. The spices, zucchini, and shiitake mushrooms make for a great soup base, and the lean chicken adds protein to keep you full. We found the ancho chili powder at our local Rainbow Market where they sell tons of spices in bulk, but Rick Bayless writes that McCormick also makes ancho powder that he likes. Adapted from Rick Bayless' Mexican Everyday. avocado oilwhite oniongarlicancho chile powdermasa harinachicken brothshiitake mushroomszucchiniepazotechicken breastssalt

This is a super exciting way to prepare salmon! This dish is hearty, meaty, yet tender. The refreshing cilantro balances out the intense, concentrated flavors. This is definitely a keeper recipe.
We have modified the proportions for 2 servings. Adapted from Rick Bayless' Mexican Everyday. tomatillo salsavegetable oilchicken brothtahinisaltsugarpeasfish filletssesame seedscilantro

This is a delicious sauce that can Rick Bayless uses to season halibut ceviche. We have also used this sauce to compliment porchetta and will often whip it up when we have the ingredients on hand since it keeps in the fridge for a 3 months. garlicserrano chilesparsleycilantroolive oilsalt

This ain't your regular old garlic pasta dish. This recipe is instantly elevated with the use of garlic mojo - a Mexican condiment made up of concentrated garlic seasoned with lime in olive oil. The mojo in combination with chipotle chiles makes this a truly unique pasta dish that can't really be classified into a specific cuisine. This is a great spicy go-to dish for the weekday or weekend. Adapted from Rick Bayless. saltlinguinepasta watergarlic mojo oilshrimpsaltchipotle chiles en adobogarlic mojoparsleyMexican queso anejo

We’ve always been a fan of salsa as it is relatively low in calories and always tasty! We couldn’t help ourselves when we read this recipe in Rick Bayless’Mexican Everyday book. Not only does it have tomatillos AND chipotles, but it also has a variation that calls for a splash of mezcal making it a borracha (drunken) salsa.
This salsa was as tasty as the recipe promised. Per the recipe liner notes, we even sautéed chicken breast with it for a quick weeknight meal. Adapted from Mexican Everyday by Rick Bayless. If you ever get your hands on this book, be sure to read through the well-written introduction on Rick’s common sense philosophy on healthy eating. garlictomatilloscanned chipotle chileswatersalt
mezcal

This is such a delicious version of a torta. The mushrooms become bright when baked with the mojo. The tangy goat cheese compliments it, and the black beans make it a satisfying meal. We'll sometimes enjoy leftovers with eggs the next day. You can make this into individual sandwiches, or you can assemble it with one long loaf and then cut it into pieces. crimini mushroomsshitake mushroomsoyster mushroomsmojosaltepazoteolive oilgarlicblack beansbolilo rollsgoat cheesearugulasalsa

This cocktail was another recipe that came from the Science of Cocktails event this year. It’s a fresh take on the classic corpse reviver, and, as far as we were concerned, this was the drink of the night!
Ingredients have been adjusted to match what we have stocked in our bar. The proportions below yield 2 big drinks or 3 small drinks. pernodgincuracaococci americanolemon juicerosemary

For this recipe, we have merged Roy Choi's ingredient combination with our pressure cooker technique. After making this recipe the first time, we decided to double the veggies from the original recipe because they were so delicious! We also took the liberty of making a few paleo ingredient substitutions. scallionsfresh gingerwhite or yellow oniongarlic clovescoconut palm sugarcoconut aminosmirinfresh orange juiceapple juicewatershort ribscarrotsbutternut squashtaroshiitake mushroomsjarred chestnutscooked quinoa

The original recipe juliennes the zucchini, but we cube it small so that our one year old daughter can pick it up with her fingers and feed herself. We serve her everything but the almonds. We included the optional add-ins and love it! olive oilalmondssmall zucchinicherry tomatoesorange zestsaltfreshly ground pepperfresh mintParmesan

We spotted the Absolut Wild Tea vodka for the first time at SF’s Mission Bowling Club. As fans of tea-like cocktails, we asked the bartender to mix drinks out for us. At first sip, it tasted reminiscent of Snapple’s peach iced tea, hence the cocktail name. vodkalemonagave syruporange bitterswater

We first had this cocktail at Curio in Chicago, then later learned that it is a classic cocktail that was named after the South Side area in Chicago. How fitting to have first tasted it there! This cocktail typically comes to mind when we have fresh mint on hand. Because it tastes so refreshing, the South Side also comes to mind when the weather is hot. mintlemonginagave syrupegg white

We accidentally discovered this recipe when we had leftover ravigote sauce and spaghetti squash. Depending on how you portion it out, this refreshing dish can be served as a side or an entrée. spaghetti squashlemon zestlemononionscallionsfresh parsleygarlictomatoescapersolive oilsaltblack pepper

With this recipe, you can easily enjoy the texture of spaghetti without the carbs. The tuna also enhances the red sauce and is completely satisfying. Since the spaghetti squash cooks in the microwave, clean up is also pretty easy. olive oilcrushed red pepperalbacore tunacrushed tomatoesfresh Italian parsleyfresh basilsaltspaghetti squashparmesan

These wings are a more advanced version of the basic Korean chicken wings we used to make. This recipe is adapted from Marja Vongerichten's The Kimchi Chronicles. The wings are sticky, slightly sweet, spicy, and they pack a punch! These are most delicious when eaten immediately... with beer. :) garlicgingersugargochujangsesame oillime juicesoy saucefish saucechicken wingsgochugarusesame seedsgochujanghoneyrice vinegarvegetable oilflourcoarse salt

This is a quick, easy, and tasty way to cook up pork tenderloin. Sometimes we don't have all the prescribed ingredients on hand, so we make do with what we have. We once made it though with dried shiitake mushrooms. It didn't taste amazing, so we'd recommend using fresh shiitakes every time. Toss the ingredients in the non-stick skillet to get the best coverage possible. sugargochugarugochujangsoy saucesojuscallionsyellow oniongarlicfresh gingerpork loinvegetable oilcarrotlong red chile peppersnap peasshiitake mushroomswhite rice

After we made Daniel Boulud’s spicy merguez with spinach and white beans, we had a bunch of spinach stems that we didn't want to waste, so we simply searched on Google for a recipe to put them to use. We found this on a UK website and were delighted with the result.
Stalky spinach, pea and mint soup can be made vegetarian by replacing chicken broth with veggie broth and can also be made vegan by also replacing the butter with olive oil. olive oilbutteryellow onionpotatospinach stemsmintchicken stockpeassalt and pepperlemon juicecreamparsley

Who would have thought to mix kimchi with butter? David Chang of NYC’s Momofuku did! The little bits of kimchi butter made each bite taste like heaven! Adapted from Marja Vongerichten’s The Kimchi Chronicles: Korean Cooking for an American Kitchen with a special shout out to David Chang’s Momofuku.salted butterkimchiribeye steakgochugarucoarse saltblack peppersesame oil

When we asked Anson from the Burritt Room to make us something tart, not too sweet, but strong, he made us this drink the night of Jin Wang’s store opening party.
Adapted from San Francisco’s Burritt Room. vodkast. germain elderflower liqueurlemonginger beer

These flavorful bits of meat are easy for kids to eat. Just be sure to reduce or eliminate the chili for children's servings. We freeze this dish into small cubes for easy lunches for our daughter. We often double this easy recipe to make sure that we have enough leftovers for the freezer. oilbirds eye chilishallotgarlicground chickensoy saucefish saucehoneychicken brothThai basilquinoa or brown rice

We discovered this cocktail at a family dinner Easter weekend 2012 at Slanted Door. Upon first sip, we were amazed at how well-balanced this cocktail was! It’s like the sophisticated cousin of the classic Greyhound. ginlimeluxardo maraschinograpefruit

This cocktail galvanized the craft cocktail movement in our home during the summer of 2009. During our local "staycation" mini-moon after our wedding, we took a week off to enjoy amazing meals at our favorite restaurants. My husband ordered this drink during our meal at Beretta, and it blew his mind! One week later, he proudly came home with all the ingredients to make it.
The original cocktail is named "the jeepster" at Beretta, but we affectionately renamed it "the jeepney" when we made it at home.
The craft cocktail movement continues in our home to this very day. :) ryeginlillet blancwhite winelemonangostura bitterscane syrup

Collin loves sausages and beans, so he naturally gravitated towards this recipe, which is Jacques Pepin's quick version of a cassoulet. The recipe calls for 1/2 cup of water, but after it simmers, it magically multiplies into a delicious, soupy base for the dish. It's the perfect dish to enjoy at the start of fall when the air first becomes brisk. Serve with buttered baguette on the side. good olive oilrolled shoulder hamhot italian sausagesbratwurst sausageswhole button mushroomsonioncrushed garlicdried thyme leavesbay leafcannellini beanstomatowaterfreshly ground black pepperfresh parsleyTabasco sauceDijon-style mustard

This is my Tita Menchu’s signature dessert. She often prepares this for our family parties. Tita Menchu got this recipe from her friends in New Jersey and she has modified it to suit her taste.
The base cake is made out of shredded cassava (yuca), and the topping is essentially a leche flan. This dessert is served at room temperature, and tastes best after resting for 30 minutes. egg yolkscoconut milksugarbuttercassavaegg yolkscondensed milk

This is one of my favorite Filipino home cooking dishes. It is a savory and satisfying meat omelet that is served as a main course over rice. Growing up, I’d always get excited when this was served for breakfast, lunch, or dinner. Then in college, I’d make this for friends, and it’d always be a cost-effective crowd pleaser. This dish is great for families for that very reason, but it is also efficient because you can prepare and store the meat base in the fridge or freezer. Then when you need a quick, hearty meal, you just mix it up with eggs, cook it, and serve it with rice. Adapted from my mom’s recipe, initially transmitted through multiple phone calls while I hovered over the stove in college. avocado oilonionsgarlicground meatsaltpeppertomatoeggscreambuttercooked quinoaketchupTabasco

This recipe is a great way to involve children in the kitchen. Once you've set up the rolling station, all kids need is a quick demo and they'll gladly roll lumpias until all the ingredients are gone. They'll also be happy to eat them since they helped make them. vinegarsalt & peppergarliconionvegetable oiloniongarliccabbagecarrotsmung bean sproutswater chestnutsfrying oillumpia wrappersegg

We made ca phe sua da, Vietnamese coffee with milk, one night on a whim. We simply took some left over condensed milk (from the french toast crunch recipe) and added an espresso shot to it. What made it awesome was that when we mixed it, we used a cocktail whisk, and whisking it created a wonderful froth. condensed milkespresso

John Galt is one of the characters from Ayn Rand’s Atlas Shugged. GALP is the pneumonic device we use to remember the ingredients of this delicious drink we once had at San Francisco’s 81 Proof. This drink meets our cocktail requirements of being strong, tart, and not too sweet. It’s easy to make on the spot at home because we usually have everything on hand. This drink tasted great after spending a whole Sunday working on numnums. ginapricot liqueurlimepeychaud bitters

While this recipe requires about an hour of lead time, this is by far the easiest and tastiest cauliflower preparation we've tried to date! extra virgin olive oilsea saltcauliflowerextra virgin olive oilcapers in brineunsalted butterslivered almonds